Concentrated shelf stable liquid coffee

ABSTRACT

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation of U.S. application Ser. No.13/651,251, filed Oct. 12, 2012, now U.S. Pat. No. 8,974,849 whichclaims the benefit of U.S. Provisional Application No. 61/546,975, filedOct. 13, 2011. The entire disclosure of this prior application is herebyincorporated by reference.

FIELD OF INVENTION

The present invention is generally related to the field of coffee, andmore particularly to the making of an ultra-concentrated shelf-stableliquid coffee. More specifically, the present invention is directed to atechnique of stabilizing an ultra-concentrated liquid coffee to make itshelf-stable at room temperature without the need for refrigeration orfreezing. This invention further relates to a process for manufacturingacidified ultra-concentrated stabilized liquid coffee with enhancedaroma and flavor retention without acidity or bitterness. The liquidbeverage concentrate is also resistant to microbial growth without theneed for additional preservatives, thereby enabling storage at ambienttemperatures.

BACKGROUND OF THE INVENTION

The brewing of coffee using only coffee beans and water is an artpracticed through the world. While many different coffee beans, roastingand grinding techniques, bean/water ratios may be used based on regionaland cultural preferences, the basic hot extraction method remainssimilar. Therein, the bean in desired form is exposed at an elevatedtemperature for a period of time sufficient to extract the desiredconstituents for the taste of the end consumer. Against such background,it is widely accepted that excessive brewing temperature can adverselyaffect the palatability of the resulting brew. Similarly, insufficientbrewing temperature results in insufficient extraction and anundesirably weak brew. Further, it is widely accepted that reheating aproperly brewed coffee to excessive temperatures can also adverselyaffect the desired taste. Accordingly, notwithstanding advances inautomatic equipment available to the consumer, brewing a highlypalatable coffee remains an elusive challenge.

Recently, in addition to regularly brewed coffee, specialized coffeedrinks have become popular. Mocha, espresso, cafe latte, cappuccino andthe like require brewing techniques not readily and reliably practicedin the consumer setting, and accordingly are available primarily only atcommercial settings having specialized equipment and personnel for suchproducts. Also, cold coffees are becoming popular and require anon-bitter coffee concentrate that will maintain desired flavor in thepresence of dilution with ice and additives.

In an effort to provide the consumer and the commercial establishmentwith a wide variety of hot and cold coffee based beverages that can bereliably and repetitively served without specialized equipment, aneffort has been made to provide coffee concentrates that can be heated,diluted, cooled, processed and formulated for such applications.However, the basic constituents of coffee have prevented acceptablyshelf-stable products from being successfully developed. Coffees, unlikemany food and beverage concentrates, deteriorate in unacceptable waysdue to enzymatic and bacterial degradation. While such reactions can beretarded through refrigeration, such storage is expensive and effectivefor limited time periods and compromised unless completely utilized atfirst consumption, inasmuch as the temperature transients in handlingoutside the refrigerated setting can accelerate and resume the undesiredreactions. Such limitations also reduce the availability and increasethe cost of such products to the consumer inasmuch as refrigerated shelfspace is expensive in storage or retail facilities. Further,conventional processing and packing techniques have not provided asatisfactory solution. Coffee is an exceedingly complex liquid ofaromatics, oils and other flavor and texture enhancing entitiescontributing to the recognized taste criteria of acidity, body, aroma,flavor and essence. These qualities by presence or absence determinequality and acceptability of the brewed coffee to the consumer.

Consumers demand convenience and quality in newly introduced coffeeinnovations. There are a number of schemes for providing devices formaking a single beverage server, such as a cup of coffee or tea. In oneapproach a disposable container fits on top of a cup and has acompartment for receiving a beverage extract such as coffee with a largereservoir on top into which a person must pour boiling water. U.S. Pat.No. 5,325,765 describes a beverage filter cartridge that includes animpermeable pierceable base having a predetermined shape and an openingat one end; a self-supporting wettable filter element disposed in thebase sealingly engages with the opening in the base and has a formdifferent and smaller than the predetermined shape of the base so thatthe filter element diverges from the base and divides the base into twosealed chambers, a first chamber for storing an extract of the beverageto be made, and a second empty chamber for accessing the beverage afterthe beverage outflow from the filter has been made by combining a liquidwith the extract; and an impermeable pierceable cover sealingly engagedwith the opening in the base to form an impermeable cartridge. Thatdisposable container proved to be very popular due to delivering aquality cup of coffee in a convenient manner. However, the cost of thedisposable container is high preventing many frugal consumers from usingthis technology.

One of the innovated approaches in the liquid coffee industry is tofreeze the coffee concentrates during or prior to shipping and storage.When needed, the frozen liquid coffee concentrates are left at roomtemperature for a few days or as needed to thaw out and then should beused within two weeks otherwise deterioration in quality is noticed.Such an approach is expensive and requires freezing capability prior toand during shipping and handling. It also reduces the duration duringwhich the concentrate is suitable for consumption and unused portionsoften have to be discarded.

Aseptic thermal processing of coffee concentrates is one of theapproaches used to stabilize coffee concentrates. U.S. Pat. No.6,399,136 describes a shelf stable coffee concentrate for extendedperiods at ambient temperatures includes an aseptically packaged coffeeconcentrate. Thermal processing of liquid coffee concentrates reducedesirable coffee aroma and develop off notes in the finished beveragedrink.

U.S. Pat. No. 6,054,162 is directed to a liquid coffee in which thedevelopment of acidity has been inhibited and which results in a longershelf-stable product. The method used in making the liquid coffeeproduct of the present invention includes treating the coffee extractwith an alkali, the alkali being present in an amount effective toconvert acid precursors present in the coffee extract to theirrespective acid salts, and thereafter neutralizing the treated coffeeextract with an acid, the acid being present in an amount effective toneutralize any excess alkali from the first step and to adjust the finalpH of the liquid coffee product to the desired value.

Factors that determine the quality of liquid coffee and liquid coffeeconcentrates may be its acidity and/or level of sulfur containingcompounds. The effect acids, acidity, and sulfur levels have on theorganoleptic characteristics of a cup of coffee can, in many cases, bedetermining factors in the consumer appeal of a coffee beverage. Forexample, too much acidity in a coffee can result in an undesirablesourness to the beverage, while too little acidity in the coffee maycause a flat flavor profile. Maintaining a stable acidity and flavorprofile of a coffee beverage can, therefore, be important in producingand maintaining a coffee beverage that is desired by consumers unlessnew methods are developed to mask the impact of various acidity levelson organoleptic characteristics.

The task of maintaining the optimal acidity of a coffee beverage is noteasy because it is believed that over 25 different acids exist naturallyin roasted coffee and that many different factors can affect the finalacidity of coffee. For instance, coffee may include chlorogenic, malic,citric, acetic, formic, glycolic, lactic and pyroglutamic acids as wellas others. In addition, different bean varieties may also affectbeverage acidity. For example, the pH of a coffee brewed from Arabicavarieties generally has a pH between about 4.85 and about 5.15. Coffeebrewed with Robusta beans, on the other hand, generally has a higher pHin the range of about 5.25 to about 5.40. Other processing factors canalso affect the degree of acidity, such as, the degree of roast, theroast profile, the nature of the processing and the age of the greenbeans and the like.

Due to the length of commercial supply chains and the desired shelf lifeof liquid coffee, a shortcoming exists with liquid coffee concentrates.Liquid coffee concentrates and extracts tend to be an unstable system,and both shelf- and refrigerator-stored liquid coffee products tend tonaturally develop an increased acidity and varying flavor profile over aperiod of time generally due to naturally occurring acid-generatingreactions in the beverage. Over time, these acid-generating reactionscan slowly change the beverage's pH throughout a product's shelf file sothat the beverage's acidity may also slowly change from the day it isproduced to later in its shelf life. A rise in acidity or sourness ofthe beverage (lowering of pH) may translate into an inconsistent productand a loss of quality unless innovative methods are created to mask theimpact of acid on taste.

The coffee concentrate manufactures attempt to control acid developmentin their concentrates and to prevent pH drift down to pH lower thanapproximately 4.7 to 5.5. One attempted solution to prevent the sournessdevelopment in liquid coffee beverages over time is the addition ofsodium bicarbonate to elevate the initial pH of the product. However,the pH of the sodium bicarbonate-treated liquid coffee product stillfalls over time as the naturally occurring acid generating reactionsoccur, which still results in a varying acidity profile throughout theproduct's shelf life. U.S. Pat. No. 6,054,162 describes anotherattempted solution to address the problem of liquid coffee sournessdevelopment. The '162 patent describes a method that inhibits thedevelopment of acidity by treating a coffee extract with an excessivelylarge amount of alkali relative to the coffee solids to drive a reactionthat converts any acid precursors in the beverage to their respectivesalts to inhibit the generation of acid. However, such methodundesirably increases the pH of the coffee to unacceptably high levelswith the excessive amounts of alkali (which is needed to drive thedesired reactions) and, therefore, also requires neutralization of thetreated coffee with an acid to neutralize the excess alkali intorespective salts in order to adjust the final pH to the desired value.

US patent application publication no. US 2010/0316784 A1 describes amethod for stabilizing liquid coffee concentrates is by blending aliquid coffee concentrate base with an edible alkali source in an amounteffective to artificially increase a pH of the liquid coffee concentratebase between about 0.5 to about 1.5 pH units to form a pH increasedcoffee concentrate. Next, an aromatic and/or coffee flavor is optionallyadded to the pH increased coffee concentrate. The pH increased coffeeconcentrate, with or without the flavor additive, is then asepticallyprocessed and thermally treated at about 285 to about 295° F. for about60 to about 180 seconds to artificially drive acid generating reactionsin the concentrate to completion to form a stabilized liquid coffeeconcentrate.

In general, the processors of liquid coffee concentrates exert everyeffort to assure the pH of the concentrate remains higher than 4.6 andeven if the pH is dropped to below 4.6, it is usually brought up beforeconsumption to pH higher than 4.6, otherwise undesirable sour notes aredetected in hot coffee beverages. For instance, U.S. Pat. No. 6,406,730relates to a process and apparatus for producing low acid food productsby which a naturally low acid food product can be acidified for storageand later de-acidified at the point of dispensing for consumption orfreezing in suitable equipment.

The phrase “acidified foods” means low-acid foods to which acid(s) oracid food(s) are added and which have a water activity greater than 0.85and have a finished equilibrium pH of 4.6 or below. Acidified food maybe thermally processed, or processed with permitted preservatives todestroy vegetative cells of microorganisms of public health significanceand to inhibit the reproduction of microorganisms of non-healthsignificance.

The Code of Federal Regulations (“CFR”) governs many, if not most,aspects of food processing. Specifically, the CFR sets forthdistinctions between “low-acid” foods and so called “acidified” foods.According to 21 CFR §114.3, the phrase “low-acid foods” means any foods,other than alcoholic beverages, with a finished equilibrium pH greaterthan 4.6 and a water activity greater than 0.85. Low acid foods includemilk, ice cream, creamers, and milk and/or vegetable fat containingbeverages such as flavored cappuccino beverages. Special processing,packaging and handling of these products are necessary to preventpremature spoilage and the growth of microorganisms of public healthsignificance. Current processing standards for unrefrigerated low acidfoods require the application of a “minimum thermal process” with theapplication of heat to food, either before or after sealing in ahermetically sealed container, for a period of time and at a temperaturescientifically determined to be adequate to ensure destruction ofmicroorganisms of public health significance.

In the world of coffee, it is generally found that pleasing flavor andaroma are particularly desirable characteristics in coffee products.Such characteristics are commonly associated with freshly brewed, highquality coffee. If a coffee product lacks a pleasing flavor and aroma,it is often perceived by the consumer to be of lesser quality. Soluble,or instant, coffee has unfortunately developed a reputation in thecoffee industry, and among some consumers, as being a less desirablechoice in coffee beverages because it lacks the flavor and aroma of highquality, freshly brewed coffee.

Thus, for many years, producers of soluble coffee have sought to reduceor eliminate the perceived differences between soluble coffee andfreshly brewed coffee. Not surprisingly, the majority of this effort hasfocused on flavor and aroma improvement. Soluble coffee is commonlyprepared by spray drying or freeze drying a hot water extract of aroasted coffee. This preparation process often results in a solublecoffee product which is lacking in some of the desired flavors andaromas typically associated with high quality, freshly brewed coffees.Alternately, the soluble coffee may have additional flavors and aromasconsidered undesirable, such as “instant” flavors or aromas.Unfortunately, this often results in the aforementioned negativeperception of soluble coffee by consumers.

Many attempts to remedy this problem have been made, the most commonbeing the incorporation of oils containing aroma constituents into thesoluble coffee. The process of adding aromas to soluble coffee is knownas aromatization. Aromatization generally involves capturing an aroma ina substrate, such as an oil or emulsion. See, for example, U.S. Pat. No.5,222,364. Usually coffee oil or an emulsion of coffee oil and coffeeextract is used as the substrate. The aroma-containing substrate maythen be sprayed on, or injected into, the soluble coffee powder prior tothe coffee being packaged in containers and sealed. The theory ofaromatization is that adding aromas to soluble coffee via oils providesa soluble product which more closely mimics the aroma of fresh roast andground coffee.

While aromatization is effective for improving the aroma of solublecoffee to some extent, it is not without its difficulties. With thesubstrates generally used to carry out aromatization, it is often foundthat either the incorporation of the aroma and/or substrate is too good,or not good enough. If the incorporation of the aroma is too good, thearoma is effectively trapped within the substrate and not sufficientlyreleased. Thus, the consumer is unable to experience the benefit ofimproved aroma in the soluble coffee product when it is prepared. In anattempt to remedy this problem, recent developments suggest thataroma-enriched microemulsions of coffee oil may be used to improve thearoma of soluble coffee. See U.S. Pat. No. 5,576,044. Suchmicroemulsions add aroma to the soluble coffee without the use ofsurfactants and stabilizers. However, the process of collecting thearomas and then adding them to the soluble coffee is costly whencompared to manufacturing conventional soluble coffee without addedaroma oils. This increased cost in the manufacturing process must thenbe absorbed by the consumer at the point of purchase.

-   -   Additionally, the addition of aroma oils does nothing to remedy        the deficient perceived flavor of the soluble coffee. It merely        improves the perception of aroma when a new container of instant        coffee is first opened. On the other hand, if the incorporation        of the aroma is not good enough, the aromas will volatilize        before, or soon after, incorporation into the product and again,        the desired benefit will be lost. Additionally, if the        incorporation of the aroma-enriched oil into the soluble coffee        is not good enough, and the oils are not properly blended with        the soluble coffee, there is a tendency for an unpleasant oil        slick to form on the top of the product.    -   Thusly, a well established need continues to exist for a        packaged concentrated coffee product having extended storage        life at ambient temperatures that retains full flavor without        diminution over time and may be added to hot or cold water to        produce various coffee formats.

SUMMARY

The present invention is directed to a technique of producing anultra-concentrated liquid coffee that is shelf-stable at ambienttemperature without the need for refrigeration or freezing. Thisinvention further relates to a process for manufacturingultra-concentrated stabilized liquid coffee with enhanced freshness,aroma and flavor retention without acidity or bitterness.

The processing of the liquid concentrates may not involve any thermaltreatment or pasteurization in order to preserve the integrity of flavorand aroma and allow using a reduced serving size. The selection ofcoffee component is described in order to produce ultra concentratedliquid. Food grade acids are added to affect pH at about 4.6 to 5.2 tomake the liquid beverage concentrate resistant to microbial growthwithout the need for additional preservatives, thereby enabling storageat ambient temperatures. Utilizing the natural anti-microbial propertiesat pH about 5.1 or below proved to be sufficient to inhibit theproliferation of pathogens, bacteria, mold and yeast. Furtherincorporation of coffee oil and homogenization ensures sufficientdistribution of coffee oil droplets in the liquid as well as mask anyacid or sour note that may exist. Microground coffee (particle size ofabout 300 microns or less) may also be incorporated in the liquidconcentrate to enhance aroma, taste and freshness.

The ultra-concentrated shelf stable liquid coffee concentrate could bepackaged in single-serve or multi-serve kits to deliver a about 3 to 7grams to be utilized per serving of final beverage.

The present invention further relates to composition and method forproducing individual dosages or multi-serve packs of ultra-concentratedshelf-stable liquid coffee to be mixed with water to provide flavoredcoffee beverages.

Accordingly, it is an object of the present invention to provide anextended shelf life concentrated coffee product retaining the flavorcharacteristics of freshly brewed product.

Another object of the invention is to provide a process for packagingultra-concentrated shelf-stable liquid coffee for long term storageunder non-refrigerated or non-freezing conditions without a loss ofdesirable taste and aroma characteristics or any microbial spoilage.

A further object of the invention is to provide ultra-concentratedshelf-stable liquid coffee to be mixed with water to provide hot or coldbeverage without the need of any coffee making or preparing equipmentand may be carried out in small packages.

A further object of the invention is produce ultra-concentratedshelf-stable liquid coffee that could be mixed with water to producecold or hot coffee drinks.

An ideal ultra-concentrated shelf-stable liquid coffee will have to bestable at room temperature and deliver a cup of coffee, cold or hot,that is similar to freshly brewed coffee. A novel process is needed todeliver coffee beverages that avoid of undesirable acidity andbitterness and yet provides the full aroma and flavor of freshly brewedcoffee.

Considerable effort, therefore, has been expended in an attempt toaddress the ultra-concentrated shelf-stable liquid coffee limitations inthe production of high quality coffee products, and the extended use ofhigh quality coffees. There remains a need in the art for compositionsand methods for improving shelf stable coffee concentrates to be usedwith coffee that ensures consistent, stable, high product quality thatare easily adaptable to a variety of coffee materials, and areeconomical and easy to use. Accordingly, it is an object of the presentinvention to provide compositions and methods which address these needsand provide further related advantages.

Other objects, features and advantages of the present invention will beapparent from these summary and description of preferred embodiments,and will be readily apparent to those skilled in the art havingknowledge of gelled products/compositions and their methods ofpreparation. Such objects, features, benefits and advantages will beapparent from the above as taken in conjunction with the accompanyingexamples, tables, data and all reasonable inferences to be drawn therefrom.

DEFINITIONS

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention belongs. Still, certain elements aredefined below for the sake of clarity and ease of reference.

“Shelf stable” means a food product that is microbiologically andchemically stable at ambient temperature without refrigeration orfreezing.

“Aseptic processing” means the filling of a commercially sterilizedproduct into pre-sterilized containers, followed by aseptic hermeticsealing, with a pre-sterilized closure, in an atmosphere free ofmicroorganisms. Means of aseptic processing include 1) still reports; 2)agitating retorts; 3) hydrostatic retorts; 4) aseptic processing &packaging systems 5) flame sterilizers 6) water activity management &thermal processing 7) other systems.

“Low acid foods” means any foods other than alcoholic beverages, with afinished equilibrium pH greater than 4.6 and a water activity (a)greater than 0.85. Tomatoes and tomato products having a finishedequilibrium pH less than 4.7 are not classified as low-acid foods.

“Acid foods” mean foods that have a natural pH of 4.6 or below.

“Acidified food” means low acid foods to which acid(s) or acid food(s)have been added. They have a water activity (a) greater than 0.85 andhave a finished equilibrium pH of 4.6 or below. These foods may becalled or purport to be, “pickles” or “picked foods”. Carbonatedbeverages are usually not included.

The term “pH” is used to designate the intensity or degree of acidity.The value of pH, the logarithm of the reciprocal of the hydrogen ionconcentration in solution, is usually determined by measuring thedifference potential between two electrodes immersed in a samplesolution.

The term “water activity level” is defined in the book “Food Science”,Third Edition, A.V.I. (1984) as a qualitative measure of unbound freewater in a system that is available to support biological and chemicalreactions. In general, as the water activity of a given food productdecreases, its shelf life increases. A high water activity (Aw) productbecomes more susceptible to mold, fungus and bacterial proliferation.For instance, the FDA defines a low acid food product with a pH ofgreater than 4.6 as shelf stable only if it has a water activity of 0.85or less. Two foods with the same water content can vary significantly intheir water activity depending on how much free water is in the system.When a food is in moisture equilibrium with its environment, the wateractivity of the food will be quantitatively equal to the relativehumidity in headspace of the container divided by 100.

As used herein, the term “ultra-concentrate” means high concentration ofcoffee solids coupled with elevated levels of coffee aroma and flavors.“Ultra-concentrated liquid coffee” refers to a liquid coffee concentratethat is used at a small serving size compared to conventional liquidcoffee concentrates.

As used herein, the term “coffee source component” is defined as a blendof coffee sources derived from a plant of the Family Rubiaceae, GenusCoffea, from a given region of origin.

There are many coffee species, however, it is generally recognized bythose skilled in the art that there are two primary commercial coffeespecies, Coffea arabica and Coffea canephora var. robusta. Coffees fromthe Species arabica are frequently described as “Brazils,” which comefrom Brazil, or “Other Milds” which are grown in other premium coffeeproducing countries. Premium arabica countries are generally recognizedas including Colombia, Guatemala, Sumatra, Indonesia, Costa Rica,Mexico, United States (Hawaii), El Salvador, Peru, Kenya, Ethiopia andJamaica. Coffees from the Species canephora var. These robusta coffeesare typically grown in the lower regions of West and Central Africa,India, South East Asia, Indonesia, and Brazil.

The coffee source can be in a variety of forms including, but notlimited to, liquid concentrates, micro-ground coffee, soluble coffee,spray dried coffee, freeze dried coffee, liquid extracts of coffee viaaqueous, super-critical fluid, and organic solvent extraction processes.The coffee source can also be caffeinated, decaffeinated, or a blend ofboth.

It has been determined according to the present invention that coffeebeverages and compositions that exhibit consumer preferred flavorcharacteristics may be produced from a variety of coffee sources. Thepreferred coffee source for a particular use may vary according toconsiderations of availability, expense, and flavor associated with thecoffee source. Additionally, the degree and nature of impurities andother components in the coffee source may be considered. A coffeebeverage composition may also be produced from a blend of one or moresuitable coffee sources.

Coffee sources exist in a variety of forms including, but not limitedto, cherries, leaves, bark, soluble coffee, instant coffee, roast andground, roasted whole bean, green coffee beans, extracts includingaqueous, super-critical fluid, and organic solvents, and mixturesthereof. Furthermore, the coffee source can be caffeinated,decaffeinated, or a blend of both. It is recognized that coffee sourcessuitable for use in the present invention may contain various impuritiesand/or by-products.

Coffee sources of the present invention are defined by coffee variety(i.e., coffee species and region of origin). By region of origin it ismeant a coffee growing region wherein the coffee growing processutilizes genetically similar coffee seedlings. Additionally, a region oforigin experiences similar soil conditions, fertilization conditions,growing environment (e.g., rainfall amount, temperature, altitude,sunlight), and pre-roasting process, handling, and storage conditions.The species, region of origin, and coffee growing, harvesting,processing, roasting, fermentation, preparation, grafting, geneticengineering, handling and/or storage process conditions determine thepresence and concentration of a given acid in a coffee source.

The coffee sources of the present invention contain one or more of thefollowing acids: Formic, Acetic, Propanoic, Butanoic, Pentanoic,Hexanoic, Heptanoic, Octanoic, Nonanoic, Decanoic, Palmitic, Crotonic,Isocrotonic, Hydroxyacetic, Isobutyric, Lactic, 3-hydroxypropanoic,Glyceric, 2,3-dihydroxypropanoic, 2-(4-methoxyphenoxy)propanoic,2-hydroxybutyric, 2,4-dihydroxybutyric, 2-methylbutanoic, Isovaleric,Methacrylic, Tiglic, Angelic, 3-methyl-2-butenoic, Pyruvic,2-Oxobutyric, 3-oxobutanoic, Levulinic, Oxalic, Malonic, Succinic,Glutaric, Fumaric, Maleic, Methylsuccinic, Malic, Tartaric,2-hydroxyglutaric, Ketoglutaric, Citraconic, Mesaconic, Itaconic,Citric, Aspartic, Glutamic, Pyroglutamic, Nicotinic, 2-Furoic, Benzoic,3-hydroxybenzoic, 4-hydroxybenzoic, 2,5-dihydroxybenzoic,3,4-dihydroxybenzoic, 3,4,5-Trihydroxybenzoic, 1,2,4-trihydroxybenzoic,Vanillic, Phytic, Phosphoric, Quinic, Caffeic, Ferulic,3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic, p-coumaric, o-coumaric,4-methoxycinnamic, 3,4-dimethoxycinnamic, 3,4,5-trimethoxycinnamic,3-caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic, 3-feruloylquinic,4-feruloylquinic, 5-feruloylquinic, 3,4-dicaffeoylqunic,dicaffeoylqunic, 3,5-dicaffeoylqunic, 4,5-dicaffeoylqunic,p-coumaroylquinic, caffeoylferuoylqunic. The exact concentration of aspecific acid within a given coffee source depends on the coffee speciesselected, the growing and harvesting conditions, and the coffee sourcepreparation processes described above.

Coffee sources have been found to contain varying levels of acidsdepending on their form. For example, green coffee has been found tocontain approximately 11% total acid by weight, roasted coffee has beenfound to contain approximately 6% total acid content by weight, andinstant coffee has been found to contain approximately 16% total acidcontent by weight. Coffee sources with varying acidity and pH may beemployed in the current invention as acidifying agents to achieve pH ator below about 4.6.

The coffee sources could be derived from a plant of the FamilyRubiaceae, Genus Coffea, from a given region of origin. The coffeeelement of the target coffee can be in a variety of forms including, butnot limited to, cherries, beans, leaves, and bark, and mixtures thereof.Additionally, the coffee sources can take the form of soluble coffee,roast and ground, roasted whole bean, green coffee, and extracts ofcoffee via aqueous, super-critical fluid, and organic solvent extractionprocesses. The coffee sources may also exist as a mixture of two or moreof the aforementioned forms. The coffee element may be caffeinated,decaffeinated, or a blend of both.

As used herein, the term “coffee concentrate” means a liquid coffeeextract, or a dried product of the extract, obtained by aqueousextraction of roasted and ground coffee, wherein such extract mayrequire further processing (e.g., dilution) prior to consumption.

As used herein, the term “coffee extract” means a liquid extract ofroasted and ground coffee, or a dried product of the extract, obtainedduring the manufacture of soluble (i.e., instant) coffee. Additionally,the term “coffee extract” refers to an “intermediate” liquid or solidthat is subsequently processed and eventually dried to provide soluble(instant) coffee particles.

As used herein, the term “soluble coffee product” means a coffee productcomprising soluble, or instant, coffee particles which can be preparedby any process known to those skilled in the art, as well as by theprocess described herein. In general, soluble coffee is prepared byroasting and grinding a blend of coffee beans, extracting the roastedand ground coffee with water to form an aqueous coffee extract, anddrying the extract to form the “soluble coffee product.”

As used herein, the term “coffee oil” means the natural product obtainedby solvent extraction or physical expression or extraction of the oilfrom coffee beans.

A “supplemental coffee acid source component” is defined as a compound,or combination of compounds, that adjusts the perceptible acidconcentration of one or more coffee source components. In solution, anacid can exist entirely in an associated form, entirely in a dissociatedform, or as a combination of the two.

The supplemental coffee acid source component can exist in a variety offorms. The supplemental coffee acid source component may exist in asolution of water, or some other suitable aqueous medium. Moreover, thecoffee source component modifier can exist in non-aqueous solutions(e.g., oil and glycerin). Alternatively, coffee source componentmodifier may exist as one or more dry ingredients.

The supplemental coffee acid source component can be combined with thecoffee source in a variety of ways, depending on the nature and form ofthe coffee source and the coffee source component modifier. If thecoffee source selected were a micro-ground coffee, the supplementalcoffee acid source component could exist in an aqueous solution that issprayed onto, or mixed with, the roast and ground coffee. Alternatively,the supplemental coffee acid source component could exist in a drystate, and be mixed with the roast and ground coffee source in a coffeecomposition. When the coffee composition is transformed into a coffeebeverage, the coffee source component modifier would then act to adjustthe perceptible concentration of the supplemental coffee acid sourcecomponent in the method described. The supplemental coffee acid sourcecomponent can exist in any suitable form in an intermediate state of thefinal, consumable coffee beverage. The form of the supplemental coffeeacid source component is only limited by the need to exist in a statecapable of adjusting the perceived concentration of the coffee sourcecomponent, in the final, consumable form of the coffee beverage.

Supplemental coffee acid source component that are a combination of twoor more suitable compounds can be combined with the coffee sourcetogether or separately. Additionally, multi-compound supplemental coffeeacid source component can exist in different states (e.g., in solutionand a dry state) so long as they are capable of adjusting the requiredpH of the coffee source component, in the final, consumable form of thecoffee beverage.

A supplemental coffee acid source component may also be defined as ataste contributing acid. The supplemental coffee acid source componentcan exist in either the acidic form of the taste contributing acid(e.g., Lactic, Citric Acid; Malic Acid; Formic Acid; Fumaric Acid;Phosphoric Acid; 2-Furoic Acid; Acetic Acid), or as a salt of the tastecontributing acid (e.g., Mono-, Di-, or Tri-Sodium Citrate; Mono-, Di-,or Tri-Potassium Citrate; Mono-, or Di-Sodium Malate; Mono- orDi-Potassium Malate; Sodium Formate; Potassium Formate; Mono- orDi-Sodium Fumarate; Mono- or Di-Potassium Fumarate; Mono-, Di-, orTri-Sodium Phosphate; Mono-, Di-, or Tri-Potassium Phosphate; SodiumFuroate; Potassium Furoate; Sodium Lactate; Potassium Lactate).

Though the supplemental coffee acid source component may be any of thetaste contributing acids, preferred taste contributing acids are theacids of the following anions: Quinate, Lactate, Acetate, Formate,2-Furoate, 3-Methyl Malate, Citramalate, Hydroxyglutarate, Glutarate,Malate, Citraconate, Maleate, Mesaconate, Oxalate, Fumarate, Phosphateand Citrate.

Supplemental coffee acid source component existing in solution couldalso be applied (e.g., by spraying or mixing) to a roasted whole bean,green coffee bean, liquid coffee extract, soluble coffee, or other formof a coffee source (e.g., cherries, leaves, and the like). The same istrue for a supplemental coffee source component existing as a dryingredient. The supplemental coffee source component can exist in anysuitable form, in an intermediate state of the final, consumable coffeebeverage. The exact form of the supplemental coffee source component isonly limited by the need to exist in a state capable of supplementingthe total concentration of the corresponding coffee source component, inthe final, consumable form of the coffee beverage.

As used herein the term “flavor and aroma component” means a coffee oiladded to soluble coffee, liquid coffee, coffee extracts or coffeeconcentrates in such a way as to suppress the sour taste and acidperception of acidified coffee, such that the sour taste is less easilyor less readily perceived by the consumer. “flavor and aroma component”also means a component that helps mask flavor off notes and enhanceoverall flavor and aroma of coffee or coffee beverages. Variousprocesses may be used to obtain oil from roast and ground coffee;however, extraction and expression are the most widely used techniques.

As used herein the term “homogenized” is used interchangeably with theterm “homogenization” to mean the preparation of an oil-in-wateremulsion of the type described herein. The oil droplets have a definedparticle size and particle size distribution. An emulsion may behomogenized by any method known to one skilled in the art, such as, forexample, subjecting the emulsion to high temperature and/or highpressure and/or multiple pass homogenization and/or high sheer orcombinations thereof.

DETAILED DESCRIPTION OF THE INVENTION

Before the subject invention is described further, it is to beunderstood that the invention is not limited to the particularembodiments of the invention described below, as variations of theparticular embodiments may be made and still fall within the scope ofthe appended claims. It is also to be understood that the terminologyemployed is for the purpose of describing particular embodiments, and isnot intended to be limiting. Instead, the scope of the present inventionwill be established by the appended claims.

In this specification and the appended claims, the singular forms “a,”“an” and “the” include plural reference unless the context clearlydictates otherwise. Unless defined otherwise, all technical andscientific terms used herein have the same meaning as commonlyunderstood to one of ordinary skill in the art to which this inventionbelongs.

Where a range of values is provided, it is understood that eachintervening value, to the tenth of the unit of the lower limit unlessthe context clearly dictates otherwise, between the upper and lowerlimit of that range, and any other stated or intervening value in thatstated range, is encompassed within the invention. The upper and lowerlimits of these smaller ranges may independently be included in thesmaller ranges, and are also encompassed within the invention, subjectto any specifically excluded limit in the stated range. Where the statedrange includes one or both of the limits, ranges excluding either orboth of those included limits are also included in the invention.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood to one of ordinary skill inthe art to which this invention belongs. Although any methods, devicesand materials similar or equivalent to those described herein can beused in the practice or testing of the invention, the preferred methods,devices and materials are now described.

All publications mentioned herein are incorporated herein by referencefor the purpose of describing and disclosing the subject components ofthe invention that are described in the publications, which componentsmight be used in connection with the presently described invention.

The information provided below is not admitted to be prior art to thepresent invention, but is provided solely to assist the understanding ofthe reader.

The details of one or more embodiments of the invention are set forth inthe accompanying drawings and the description below. Other features,objects, and advantages of the invention will be apparent from thedescription and drawings, and from the claims.

The present invention relates to novel method for producing anultra-concentrated shelf-stable liquid coffee. More specifically, thepresent invention is directed to a technique of stabilizing anultra-concentrated liquid coffee to make it shelf-stable at roomtemperature without the need for refrigeration or freezing.

This invention further describes a process for manufacturing acidifiedultra-concentrated stabilized liquid coffee with enhanced aroma andflavor without perceived acidity or bitterness. The ultra-concentratedliquid beverage concentrate is also resistant to microbial growthwithout the need for refrigeration, freezing or additionalpreservatives, thereby enabling storage at ambient temperatures.

In order to prepare liquid stabilized coffee, the standard practice inthe industry is to subject the liquids to thermal heat treatments.Sterilization, aseptic packaging or pasteurization alter the flavorcharacteristics of liquid coffee and produce off-notes. The methods ofthe prior art to stabilize the liquid coffee concentrates utilizeelevated temperatures that are selected to thermally destroymicroorganisms, can easily evaporate or destroy flavor compounds inliquid coffee. Upon exposure to excessive temperatures long thermaltreatment times acid concentration may increase as well. Coffeeconcentrates maybe exposed to elevated temperatures between about 285°F. to about 295° F. After heating, concentrates are processed through anaseptic system to a packaging line. The concentrates may be exposed to asingle or multistage heating configuration. In one approach, theconcentrate is exposed to an aseptic heating coil at temperatures ofabout 293 to about 295° F. Furthermore, in another approach, the heatingmay be a first heater of about 179° F.; a second heater of about 285° F.to about 295° F., and a third heating stage of about 293° F. to about295° F. temperatures above these ranges tend to flash off or destroy thefunctionality of the flavor and generally tend to degrade the flavor ofthe coffee. Temperatures below this range are not practical because theyrequire longer processing equipment and longer processing times.

Elevated processing temperatures are also utilized in producing solublecoffee and instant coffee. Flavor defects are produced and coffeeproducts are perceived to be of a lesser quality.

The inventors have discovered that several coffee source componentscould be blended at room temperature, without using any heating, inorder to preserve the aroma and flavor of combined coffee sourcecomponent especially the microground coffee component.

When coffee components are blended at ambient temperature, aroma andflavor that are carried by coffee source components, liquidconcentrates, coffee extracts, soluble coffee and coffee essences arepreserved within the ultra liquid concentrate and released only when theinventive concentrate is added to hot water. When ground coffee(particle size of about 350 microns or less) is incorporated in theliquid concentrate at room temperature, the ground coffee does notrelease coffee taste or aroma and stay inert until the addition of hotor cold water, for final consumption. That novel approach helps toenhance aroma, reduce acidity perception and increase overall quality ofcoffee beverages.

By this novel mean, the aroma and flavor are kept protected until theproduct is finally used by consumers. By preserving the aroma andflavors of coffee source components, the current method is capable ofproducing ultra-concentrated liquid coffee. Only 5-10 grams of theultra-concentrated liquid coffee is sufficient to produce a freshtasting cup of coffee (6 to 8 ounces). That dilution rate correspond toone part of ultra-concentrated liquid coffee added to 25 to 30 parts ofwater. The current offering of liquid coffee concentrates are used atthe rate of 1 part of liquid coffee concentrate to 3 to 20 parts ofwater, yet producing light tasting coffee.

The current invention allows for adding various coffee components athigh concentration of about 40-70% coffee solids, yet deliveringflowable and less viscous fluid that is easy to use and disperse.Producing coffee concentrates with high coffee solids (about 40-70%)allow for raising the pH of the concentrate without adversely impactingthe microbiological keeping quality and shelf life of the concentrates.Increasing the Brix (measurable concentration of solids) results inlowering the water activity of liquid concentrate and consequentlyincreasing microbial stability.

To the surprise of the inventors, thermal processing of liquid coffeeconcentrates is not essential to stabilize the ultra-concentrate liquidcoffee when it is acidified to a pH of about 4.6 or less. Theantimicrobial properties of coffee components couple with low pH producea shelf-stable ultra-concentrate liquid coffee that does not requirefreezing or refrigeration during any stage of processing, handling ordistributing to the final consumer.

By definition, low acid liquid coffee concentrates and extracts preparedin a conventional manner will have a natural pH of greater than 4.6(usually about 4.9-5.6). In general, a low-acid food product isacidified to a pH of about 4.6 or less by addition of a suitable acid.The pH is preferably less than 4.6, as this is the range Clostridiumbotulimum, the most dangerous and most heat resistant of the foodpoisoning bacteria, is inhibited from growth. Preferred ranges formodification of the pH will vary depending upon the particular food itembeing acidified and the effect upon taste characteristics, but the pHrange for most food products will generally fall within the preferredrange of from about 3.6 to about 4.6, with a pH of 4.4 to 4.6particularly preferred.

The acid used for acidification should be selected to be compatible withthe natural coffee flavor and preferably does exist in natural coffee atany level. Generally, though, any GRAS (generally regarded as safe) acidwill be suitable for acidification. It is preferable to use one of thenatural acids that are present in natural coffee beans or derive duringroasting or processing. For example, one or more of the followingnaturally occurring acids or more may be used: Formic, Acetic,Propanoic, Butanoic, Pentanoic, Hexanoic, Heptanoic, Octanoic, Nonanoic,Decanoic, Palmitic, Crotonic, Isocrotonic, Hydroxyacetic, Isobutyric,Lactic, 3-hydroxypropanoic, Glyceric, 2,3-dihydroxypropanoic,2-(4-methoxyphenoxy)propanoic, 2-hydroxybutyric, 2,4-dihydroxybutyric,2-methylbutanoic, Isovaleric, Methacrylic, Tiglic, Angelic,3-methyl-2-butenoic, Pyruvic, 2-Oxobutyric, 3-oxobutanoic, Levulinic,Oxalic, Malonic, Succinic, Glutaric, Fumaric, Maleic, Methylsuccinic,Malic, Tartaric, 2-hydroxyglutaric, Ketoglutaric, Citraconic, Mesaconic,Itaconic, Citric, Aspartic, Glutamic, Pyroglutamic, Nicotinic, 2-Furoic,Benzoic, 3-hydroxybenzoic, 4-hydroxybenzoic, 2,5-dihydroxybenzoic,3,4-dihydroxybenzoic, 3,4,5-Trihydroxybenzoic, 1,2,4-trihydroxybenzoic,Vanillic, Phytic, Phosphoric, Quinic, Caffeic, Ferulic,3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic, p-coumaric, o-coumaric,4-methoxycinnamic, 3,4-dimethoxycinnamic, 3,4,5-trimethoxycinnamic,3-caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic, 3-feruloylquinic,4-feruloylquinic, 5-feruloylquinic, 3,4-dicaffeoylqunic,3,5-dicaffeoylqunic, 4,5-dicaffeoylqunic, p-coumaroylquinic,caffeoylferuoylqunic. Furthermore, other acids such as Phosphoric couldbe employed to acidify the ultra concentrate.

Acetic, malic, phosphoric, and lactic acids have been found to yieldacceptable results. Lactic acid and malic acid are particularlypreferred acid because it is has mild taste and aroma that are morenaturally associated with coffee products.

While not wishing to be limited by theory, it is believed that theaddition of natural acids to achieve a pH of about 4.6 to 5.2 or doesnot impart a tart taste to final coffee beverage due to using a verysmall serving of the ultra-concentrated liquid coffee. The amount ofacid added to achieve shelf stability has minimal-adverse impact ontaste, flavor or aroma. Never the less, the added acid may accentuatethe fine taste of coffee.

The current discovery is contradictory to prior art. Typically, forliquid coffee beverages, a pH from about 4.7 to about 5.3 and, morepreferably, a pH of about 4.9 to about 5.1 are desired. Therefore, themethods herein described, of adding the supplemental coffee acid sourcecomponent to arrive at a pH 4.6 or less are an unexpected approach forcoffee preservation.

The amount of added supplemental coffee acid source component may varydepending on the starting pH of coffee. A range of 0.1-3.0% of one ormore supplemental coffee acid source component maybe added. Preferably,about 0.5-1.5% of one or more supplemental coffee acid source componentmaybe added at any time of the manufacturing process.

Furthermore, it had been discovered that coffee source component may beselected to achieve a pH of about 4.6 or less and thus reduce oreliminate the need for supplemental coffee acid source component. Coffeesources have been found to contain varying levels of acids depending ontheir form. For example, green coffee has been found to containapproximately 11% total acid by weight, roasted coffee has been found tocontain approximately 6% total acid content by weight, and instantcoffee has been found to contain approximately 16% total acid content byweight. Coffee sources with varying acidity and pH may be employed inthe current invention as acidifying agents to achieve a pH of about 4.6or less.

The present inventors have surprisingly discovered that coffee oil hasthe capability of masking any sour taste or tartness in theultra-concentrated coffee. Particularly, the present invention concernsthe addition of coffee oil to soluble coffee in such a way as tosuppress the “instant” flavor and aroma of soluble coffee, coffeeextracts and coffee concentrates, such that the instant flavor is lesseasily or less readily perceived by the consumer. In addition, thepresent inventors have surprisingly and unexpectedly discovered thatthis addition of coffee oil to concentrated coffee also suppresses theundesirable aroma typically associated soluble coffee, coffee extractsand coffee concentrates, thereby improving the consumer perception in asecond way.

Without intending to be limited by theory, it is believed that volatileflavor and aroma components typically produced during the processing ofsoluble coffee, coffee extracts and coffee concentrates productspreferentially diffuse into the fine coffee oil droplets created duringthe homogenization process of the present invention. With these volatilecomponents essentially trapped within the oil droplets, theconcentration of the volatile components is distributed in the liquidbeverage, which in turn suppresses the perception of the undesirableflavor and aroma. Thus, by suppressing the undesirable acid notes,flavor and aroma, the present inventors have discovered a method toimprove the flavor and aroma of ready to brew or dilute coffeeconcentrate.

Additionally, it is believed that the coffee oil may enhance thepositive perceived flavor and aroma of the soluble coffee either byproviding additional positive flavors and aroma to the soluble coffee,or by simply allowing positive flavors and aromas already present in thecoffee to be perceived, since the negative flavors and aromas aresuppressed.

As such, in one embodiment, the present invention describes a process toenhance flavor and aroma of acidified coffee concentrates wherein thecoffee oil has a droplet size of from about 0.1 micron to about 25.0micron when reconstituted as a coffee beverage. In another embodiment,the present invention provides a method of producing anultra-concentrated coffee product having improved flavor and aroma byutilizing a coffee oil source comprises Coffea Arabica var. Arabicawherein the coffee oil has a droplet size of from about 0.1 micron toabout 15.0 micron when reconstituted as a coffee beverage and whereinthe coffee product is free of added surfactants and stabilizers.

According to the current invention, when coffee oil is added to liquidcoffee concentrate and homogenized, the coffee oil, and accordinglyaroma, becomes evenly distributed in the ultra-concentrated liquidcoffee. This serves to eliminate oil separation in a liquid medium aswell as in the final hot coffee beverage. Additionally, coffee oil maybe spray dried on a carrier (like maltodextrin) and added to liquidcoffee concentrates.

The oil can be added to coffee source component using either a batch orcontinuous process system. Coffee oil, at about 1% to about 20%,preferably about 1% to about 15%, by weight of solids of the coffeesource component, calculated as described above, is added to the coffeesource component in an agitated tank in order to disperse the oil,thereby creating a pre-emulsion. Once added, the dispersed oil is thenpumped to a two-stage homogenizer, such as the Gaulin M3 (APV-GaulinCo., Everett, Mass.) equipped with a standard valve and homogenized atabout 5000 psig with the second stage comprising about 10% of the totalpressure. The resulting homogenized liquid coffee concentrate extract isready for optional further processing.

The temperature of the emulsion ranges from about ambient to about 130degrees F., preferably between about 70-100 degrees F. In general, thetemperature of the emulsion of coffee oil and the coffee sourcecomponent should be controlled precisely to ensure that volatile flavorand aroma component will be retained and no heat induced off-notes aredeveloped.

Furthermore, the concentrated coffee product of the present invention isfree of added surfactants and stabilizers, which are commonly used tomaintain such oil-in-water emulsions and may produce bitterness incoffee concentrates. Surprisingly, the present inventors found that,because of the size of the oil droplets formed during the homogenizationprocess disclosed herein, the present ultra-concentrated liquid coffeeremains homogenized both while packaged and upon reconstitution. Thissurprising discovery results in an ultra-concentrated liquid coffeewhich has an improved flavor and aroma when compared to other coffeeconcentrates.

Moreover, the present improved ultra-concentrated liquid coffeecomprises from about 0.5% to about 3%, preferably from about 0.5% toabout 1%, and more preferably from about 0.75% to about 1%, coffee oil,by weight of the final soluble coffee product.

Additionally, the coffee oil has a droplet size of from about 0.1 micronto about 25 micron, preferably from about 0.1 micron to about 20 micron,more preferably from about 0.1 micron to about 15 micron, and still morepreferably from about 1 micron to about 10 micron when the solublecoffee product is reconstituted as a coffee beverage. It is preferredthat the oil droplet size distribution within these ranges is mono-modalfollowing an approximate normal or Gaussian curve, meaning a symmetricalor bell shaped distribution curve. The coffee oil droplet size of thepresent invention may be measured with a Horiba LA-910 Particle SizeDistribution Analyzer (Horiba Instruments, Inc., Irvine, Calif.).

Coffee oil maybe spray dried on a carrier (like maltodextrin) and addedto the liquid coffee concentrates at about 0.1 to about 5% at ambienttemperature.

The ultra-concentrated shelf-stable liquid coffee is then filled intosuitable containers, with or without thermal treatment like retort orheating prior to filling. Containers suitable for containing theultra-concentrated shelf-stable liquid coffee of the invention can beflexible, semi-rigid or rigid depending upon the process conditions andthe type of product desired. Suitable containers include, but are notlimited to, stick packs; sachets; carton-based; tetrahedron packs(closeable or not); Unifill packs; squeezable plastic bottles; stand uppouches; multi-serve bottles, portable bottles, plastic cups; and thelike. The containers should be such that they provide a bather tominimize exposure of the whitened coffee concentrate to water vapor,oxygen, and light transmission. A sufficiently high barrier can beobtained, for example, with a container made of a film that containspolyester/aluminum/polyethylene layers.

In one embodiment the ultra-concentrated shelf-stable liquid coffee ispackaged in single serving containers. For single serving containers,the container is suitably a sachet or stick pack. By stick pack is meanta long, narrow sachet. Equipment and material for producing thesecontainers are commercially available. Vertical form fill and sealmachines may be used. Conveniently, the sachet or stick pack has a tearoff section which may be provided in the usual manner by a notch, fancycut, or laser cut. Presenting the ultra-concentrated shelf-stable liquidcoffee in this form offers the advantage that the coffee concentrate maybe provided in a convenient, single serving pack. The consumer then needonly open the pack, pour or squeeze the concentrate into a cup, and addwater. Typically, the stick pack contains between about 5 g and 7 g ofthe concentrate.

In another embodiment the ultra-concentrated shelf-stable liquid coffeeis packaged in plastic containers and sealed with foil lid. Standard andcommercially available polystyrene cups with various barriers and linersmay be filled with the ultra-concentrated shelf-stable liquid coffee ispackaged as single serving containers to used with commercial coffeeserving machines. One widely used single serve coffee machine is KeurigSingle Serve brewing system coffee machine. The plastic container holdsabout 29-31 grams of a food product. In such a case, it will be achallenge to fill only 5-7 grams of concentrated shelf-stable liquidcoffee. In order to overcome the difference in fill volume as a resultof using the inventive concentrated shelf-stable liquid coffee, theliquid coffee will have to be thickened up to prevent leaking out ofplastic cup when placed into a coffee machine. It is also recommended topurge inert gas into the plastic cup to preserve the integrity of flavorand aroma of concentrated shelf-stable liquid coffee inside the cup.

Yet in the utilization of plastic cups embodiment of theultra-concentrated shelf-stable liquid coffee is to incorporate astabilizing gum. Gums are typically used to suspend insoluble solids aswell as to add a sense of substance to the mouth feel of the finalproduct. In this embodiment, gum is used to increase viscosity ofultra-concentrated shelf-stable liquid coffee up to prevent leaking outof plastic cup when placed into a coffee machine. Any food grade gum maybe used. Preferred stabilizing gums include carageenan, Xanthan, Guar,Arabic and Pectin. The most preferred stabilizing gum is xanthan. Basedon weight, the stabilizing gum preferably comprises about 0.025 to about0.3% of the liquid beverage concentrate, more preferably from about 0.15to about 0.25%, and most preferably about 0.10%.

Beverages produced from the ultra-concentrated shelf-stable liquidcoffee have a good aroma and flavor profile without harsh acidity. Inaddition, the ultra-concentrated shelf-stable liquid coffee of theinvention has good stability and may be stored for extended periods atroom temperature.

Turning to more of the details, the starting coffee source component maybe formed as an extract of roast and ground coffee, concentrated coffeeliquids, reconstituted coffee, soluble coffee or an instant coffee,microground coffee with or without water. By one approach, a suitablecoffee source component may have between about 20 and about 60 percentsolids and, preferably, about 30 and about 55 percent solids, and mostpreferably, between about 40 percent and 60 percent solids. Coffeesource component may be obtained from blending various coffee componentsat room temperatures to yield about 70 percent coffee extracts.Preferred starting liquid concentrates and extracts generally have aninitial pH ranging from about 4.7 to about 5.2. Soluble coffee may havevarious acidity levels that will have to be taken into account whenmaking coffee source component.

The desired organoleptic qualities of taste, flavor, and acidity shouldremain relatively consistent by adjusting percentage of various coffeesource components to produce light, medium or dark roast flavor profile.Next, about 0.5 to about 1.5 percent supplemental coffee acid sourcecomponent is added. Optional flavor supplements may be added. About 1.0percent of volatile coffee flavor additive is optionally added to theadjusted coffee concentrate. If desired, the coffee flavor may also beadded prior to addition of supplemental coffee acid source component. Byone approach, the volatile coffee flavor may be a natural or artificialcoffee flavor.

Coffee source component, supplemental coffee acid source component andother optional flavors may be combined in a standard food mixing andprocessing vessel in any order of addition. No heating is required forblending. The most important factor to be observed is to bring the pH ofthe mix to about 4.6 or below. A range of pH of 3.8 and 5.2 would besuitable, preferably about pH 4.45 to 4.95.

Coffee oil is then added to Coffee source component, supplemental coffeeacid source component and other optional flavors. After mixing, coffeeoil, at about 1% to about 20%, preferably about 0.1% to about 10%, byweight of solids of the coffee source component is added to the coffeesource component, supplemental coffee acid source component and otheroptional flavors in an agitated tank in order to disperse the oil,thereby creating a pre-emulsion. Once added, the dispersed oil is thenpumped to a two-stage homogenizer, such as the Gaulin M3 (APV-GaulinCo., Everett, Mass.) equipped with a standard valve and homogenized atabout 5000 psig with the second stage comprising about 10% of the totalpressure. The resulting homogenized liquid coffee concentrate extract isready for optional further filling. It is important to keep thetemperature at lower than pasteurization temperatures and preferablybetween 90 and 120 F.

In another embodiment, finely ground coffee, microground coffee,pulverized coffee and/or micronized coffee may be used as a part of thecoffee source components at about 0.1 to 10% of the weight of finishedcoffee liquid concentrate. Ground coffee may be selected from a varietyof roasted beans to achieve various roasted coffee flavors. Groundcoffee may be produced using a conventional grinding equipment orcommercial size micro-reduction apparatus to achieve particle size ofabout 20 to about 350 micron and preferably less than about 100 micron.Finely ground coffee should be added to the liquid concentrate at atemperature about 110 degree F. or less. If ground coffee is added at ahigh temperature of about 130 F or above, extraction of flavor and aromastarts in the liquid concentrate rather than in the finished coffeecomposition intended for consumption. It is imperative to preventswelling of the ground coffee which may result from water present in theconcentrate. This swelling can cause the release of color, flavor andaroma prior to adding hot or cold water prior to consumption. It wassurprisingly discovered that if ground coffee is preserved in theun-extracted status and allowed to extract only with hot water prior tofinal utilization, the fresh taste and aroma of coffee are released inthe finished liquid beverage imparting high quality characteristics tothe consumed coffee. Even at ambient temperature, the amount of solidspresent in the coffee concentrate and the corresponding water activitymay impact the extraction rate of microground coffee. It was discoveredthat total solids of about 30 to 70% and water activity of about 0.985to 0.845 are suitable to reduce color, flavor, taste and aromaextraction from the finely ground coffee. It is crucial that the drymicroground coffee components have the same physical characteristics interms of taste, aroma and color before and after the addition to liquidcoffee source components.

Microground (pulverized, micronized, size reduced or finely ground)coffee may be incorporated as dry particles or added to any liquid attemperature below about 130 F and consequently added to liquidconcentrated coffee solution.

The ultra-concentrated shelf-stable liquid coffee is then filled intosuitable containers, without thermal treatment like retort or heatingprior to filling. Containers suitable for containing theultra-concentrated shelf-stable liquid coffee of the invention can beflexible, semi-rigid. Suitable containers include, but are not limitedto, stick packs; sachets; carton-based; tetrahedron packs (closeable ornot); Unifill packs; squeezable plastic bottles; stand up pouches;multi-serve bottles, portable bottles, plastic cups; and the like.

Beverages produced from the ultra-concentrated shelf-stable liquidcoffee have a good aroma and flavor profile without harsh acidity. Inaddition, the ultra-concentrated shelf-stable liquid coffee of theinvention has good stability and may be stored for extended periods atroom temperature.

Advantages and embodiments of the methods described herein are furtherillustrated by the following examples; however, the particularconditions, processing schemes, materials, and amounts thereof recitedin these examples, as well as other conditions and details, should notbe construed to unduly limit this method. All percentages are by weightunless otherwise indicated.

EXAMPLES Example 1

Instant shelf-stable liquid coffee concentrates were formed as follows:one thousand gram batches of the components mentioned below were blendedin a Hobart mixer at corresponding weight to make various combinations.After blending, combinations were transferred to double wall heatingstainless steel containers, heated to about 160-180° F. with agitationuntil all components were thoroughly mixed. Various combinations werehomogenized in a two-stage homogenizer, such as the Gaulin M3(APV-Gaulin Co., Everett, Mass.) equipped with a standard valve andhomogenized at about 4000 psig wherein the second stage comprises about10% of the total pressure. Supplemental acid components (comprised about50% dry acids as blends of lactic, malic, and citric acids at equalratios) in water by weight) were added to homogenized mixtures. Theresulting liquid coffee concentrates extract were ready for optionalfurther packaging.

The products were formulated as follows:

Ingredient 1 2 3 4 5 % % % % % Liquid Coffee Concentrates 78.00 48.5064.30 7.70 0.00 Liquid Coffee Extracts 10.00 30.00 0.00 50.00 0.00Soluble Coffee 10.00 20.00 35.00 42.00 60.00 Water 0.00 0.00 0.00 0.0039.90 Supplemental Acid Blend 1.00 0.50 0.10 0.00 0.00 Coffee Oil 1.000.50 0.30 0.10 0.10 Coffee Aroma 0.00 0.50 0.30 0.20 0.00 Total CoffeeSolids 31.12 38.84 50.43 55.85 60.00 pH 4.25 4.53 4.95 5.16 5.21

Resultant instant shelf-stable liquid coffee concentrates were packagedin laminated foil pouches (about 5.0 grams each) and sealed. The contentwas added to an empty cup and about 8 ounces (about 240 ml) of hot waterwas poured into the cup. Sensory evaluation of the hot beverages wasconducted including flavor, taste, aftertaste and aroma. Theorganoleptic characteristics of the hot beverages were excellent withtypical coffee aroma and flavor and without sourness, harshness orastringency. It appeared that mixing various coffee source componentswith different acidity levels may help achieve a suitable pH range toproduce shelf stable concentrates. Coffee oil helped mask sour notesespecially at lower pH ranges.

Example 2

The impact of total solids concentration and water activity levels onthe extraction rate of coffee flavor, aroma and taste from addedmicroground coffee in the concentrated liquids was researched. Totalsolids was calculated as amount of Maltodextrin M100 plus 5% microgroundcoffee (particle size of about 200 micron or less) added to water as aweight percentage. Maltodextrin M100 was selected due to its ability notimpart turbidity to liquids at higher concentrations. Water andMaltodextrin M100 were blended, heated to about 170 F, cooled to ambienttemperature then microground coffee was added and mixed thoroughly.Formulations were filled into clear glass jars and stored at ambienttemperature for 10 days. Water activity (Aw) and pH were measuredimmediately after the addition of microground coffee and after 10 daysof storage.

Formulation Total Solids % Moisture % Aw pH A 20 75 0.986 @ 23° C.  5.21 B 25 70 0.987 @ 23.3° C. 5.23 C 30 65 0.981 @ 23.4° C. 5.2 D 35 600.983 @ 23.6° C. 5.19 E 40 55 0.975 @ 23.2° C. 5.21 F 45 50 0.974 @23.5° C. 5.2 G 50 45 0.964 @ 23.3° C. 5.14 H 55 40 0.957 @ 23.7° C. 5.4I 60 35 0.937 @ 23.6° C. 5.16

Comparison between fresh and stored formulations were made by comparingchange in water activity and pH measurements, by observing degree ofchange in color of the solution and by tasting the solutions todetermine how much coffee aroma, flavor and taste was extracted into thesolution during storage.

Color change Taste change Formulation Aw pH % % A 0.982 @ 21.6° C. 5.1125 15 B 0.979 @ 21.6° C. 5.1 20 15 C 0.976 @ 21.8° C. 5.07 15 15 D 0.974@ 21.9° C. 5.08 15 10 E 0.967 @ 21.9° C. 5.09 10 10 F 0.962 @ 22° C.  5.05 10 5 G 0.953 @ 22.5° C. 5.04 5 0 H 0.942 @ 23.1° C. 5.05 5 0 I0.917 @ 23.7° C. 5.05 0 0

Minor decrease in both water activity and pH indicated that very littleextraction of ground coffee has taken place during the storage period.If ground coffee has absorbed a lot of water and swollen, more decreasein water activity would have been notice. Furthermore, if ground coffeecomponents were extracted out of the particles, more acids would havebeen released into the solution causing sharper drop in pH.

About 240 grams of cold water was added to about 5 grams of variousformulations to observe if microground coffee has already releasedcoffee taste and aroma into solutions during storage. Adding cold waterdid not exhibit that organolypticaly noticeable coffee taste or aromawas released during storage. However, upon the addition of about 240grams of hot water to about 5 grams of various combinations, coffeearoma and taste was released and with the results indicating thatmicroground coffee components were preserved inside the microgroundcoffee particles until the final hot beverage was made. The higher thetotal solids and the lower the water activity of solution, the lesscolor and coffee taste (and aroma) was lost or released. Thus, itappeared that dry microground coffee components maintained the samephysical characteristics before and after the addition to liquid coffeesource components.

These surprising findings indicates that when microground coffee isadded to a concentrated liquid coffee solution without further thermoprocessing, the good attributes of coffee (aroma, taste, flavor andcolor) are preserved until the concentrate is ready to be consumed bythe consumer. This clearly demonstrates that the product of theinvention provides a high level of desirable shelf stability.

Example 3

To evaluate the impact of ground coffee on masking the sour notes orinstant coffee notes in concentrated liquid coffee, microground coffee(particle size of about 300 micron or less) was added to various liquidcoffee blends. Liquid coffee blends 6, 7, 8, 9 and 10 were prepared asfollows: one thousand gram batches of the components mentioned below(except for microground coffee) were blended in a Hobart mixer atcorresponding weight to make various combinations. After blending,combinations were transferred to double wall heating stainless steelcontainers, heated to about 160-180° F. with agitation until allcomponents were thoroughly mixed. After cooling to about 90 F,microground coffee (particle size of about 300 micron or less) was addedto various liquid coffee concentrates.

Ingredient 6 7 8 9 10 % % % % % Liquid Coffee Concentrates 69.50 44.5064.40 0.00 0.00 Liquid Coffee Extracts 10.00 30.00 0.00 60.00 0.00Soluble Coffee 10.00 21.00 20.00 35.00 64.00 Microground Coffee 10.001.0 15.00 5.00 6.00 Water 0.00 0.00 0.00 0.00 30.00 Acid Blend 0.50 0.500.60 0.00 0.00 Total Coffee Solids 39.08 45.88 50.46 54.40 70.00 pH 4.554.73 5.03 5.10 5.15

Instant shelf-stable liquid coffee concentrates were packaged in plasticcups at about 3.5 grams each, and sealed with foil lids. Furthermore,the same combinations were filled into multi-serve bottles with one wayvalve-containing caps to allow for squeeze dispensing into serving cups.Concentrates were evaluated in hot water. The organolepticcharacteristics of the hot beverages were excellent, with typical coffeearoma and flavor and without sourness, harshness or astringency.Microground coffee inclusion imparted freshness and quality to theprepared hot coffee. Microground coffee preservation until activated bythe addition of hot water provided a novel method to deliver qualitycoffee components in a concentrated format. It was noticed thatmicroground coffee was evenly suspended throughout the concentrate anddid not precipitate to the bottom of containers. It appeared that havingtotal coffee solids at about 40 to 70% helped in suspending microgroundcoffee particles throughout the liquid until final utilization.

Example 4

The ability of the instant shelf-stable liquid coffee concentrates toinhibit the proliferation of various bacteria was studied. The liquidcoffee concentrates 2 and 3 of example 1 were submitted for a challengetest. The products were challenged against the bacteria E. coli 0157:H7(chosen because it represents a serious health concerns in the fields offood industry and medical care organizations). The goal of was todetermine if the product was able to reduce the level of the organism bya log factor of five within three days. A culture of E. coli 0157:H7(ATCC#700728) was grown and inoculated into 100 grams of the testproduct. Samples were left at room temperature (approximately 72 F), andtested once a day for four days, using Plate Count Agar. The initialinoculation level was 61,000,000 cfu/g. sample (6.1×10^7). The goal ofthe test was to determine how the organism would react to the product.The limit for passing this test was set at a reduction of at least fivelogs from the inoculation level within 3 days of the inoculation. Theresults were as follows:

-   Initial Count:-   Aerobic Plate Count <10 cfu/g-   Day 1:-   Aerobic Plate Count <10 cfu/g-   Day 4:-   Aerobic Plate Count <10 cfu/g

Initial testing demonstrated no presence of significant initial amountsof coliform, or E. coli prior to inoculation which might interfere withthe test. One-day results indicated that the concentrates were able toreduce the level of the inoculated organism to below the lower limits ofthe test, <10 cfu/gm. Each follow up test at days 2-4 yielded the sameresult of <10 cfu/gm. The results from the tests show a reductiongreater than six logs. The products passed the tests and indicated thatother pathogenic and spoilage microorganisms will be expected to beinhibited and it would also be expected to show concentration countreduction in the manner observed with the tested E. coli.

Example 5

The ability of the instant shelf-stable liquid coffee concentrates toinhibit the proliferation of various mold and yeasts was studied. Theliquid coffee concentrates 2 and 3 of example 1 were submitted forchallenge tests. The test samples were inoculated with approximately100,000 per gram of sample with Aspergillus niger or Hanseniasporauvarum. The goal of the tests was to determine how each organism wouldreact to the product. Passing, or failing this stress test wasdetermined by the growth, or death rate of the organisms, along with theorganisms' ability to maintain viability (survive) in the product.Initial test of the samples to be used showed no significant presence ofany of the test organisms. Seven-day results indicated that the samplewas able to inhibit the growth of all of the inoculated organisms. Itsignificantly decreased the inoculated levels of each of the organisms.Results for subsequent testing remained at or about <10. While there wasa count in the thousands for both the Lactobacillus buchneri andHanseniaspora uvarum organisms at 7 days, these counts still representedover a 95% reduction from the inoculation level 7 days earlier.Additionally the organism was completely eliminated by day 21. Theseconcentrates passed the stress tests. These results, also demonstratethat the coffee concentrates of the present invention have the abilityto inhibit growth of these organisms. Furthermore, the tests demonstratethat the coffee concentrates will quickly and effectively decreasesignificant amounts of these organisms if they find their way into theproducts during production or after they have been opened.

What is claimed is:
 1. A shelf stable liquid coffee concentratecomprising: a—liquid coffee source components; and b—dry microgroundcoffee components; wherein the microground coffee components are presentin an amount of about 1-15% of the total concentrate and the totalcoffee solids are present in an amount of about 30% to about 70% of thetotal concentrate and wherein the dry microground coffee components hasa particle size range of about 20 to 350 microns.
 2. The composition ofclaim 1 wherein the pH is in a range of about 4.6 to 5.2.
 3. Thecomposition of claim 1 wherein the dry microground coffee components arefinely ground, pulverized or micronized coffee.
 4. The composition ofclaim 1 wherein the dry microground coffee components has the samephysical characteristics before and after the addition to liquid coffeesource components.
 5. The composition of claim 1 wherein saidcomposition is packaged in a hermetically sealed container.